Monday, December 5, 2011

Chole/ Channa Masala

                       Chickpeas/ Garbanzo Beans: 2 cups
                       Onion: 1 (medium)
                       Tomato: 3
                       Coriander Powder: 1 tbspn
                       Cumin(Jeera) Powder:  1 tspn
                       Amchoor Powder: 1 tspn
                       Turmeric Powder: Pinch
                       Ginger: 1'' piece + extra for seasoning
                       Garlic: 4-5 cloves
                       Green chilli: 1 chopped
                       Bay Leaf: 1
                       Cinnamon: 1'' piece
                       Cloves: 3-4
                       Tea Bags: 2
                       Oil: 2 tbspn
                       Butter or Ghee: 2 tbspn
                       Salt to taste

                 1.  Soak chickpeas for 4-5 hrs or overnight. Pressure cook chickpeas using enough water for 2-3 whistles or until soft. Do not discard the water. Dip 2 tea bags in the cooked chickpeas for 3 mins and then discard the tea bags.
                 2. Grind onion, garlic and 1'' inch piece ginger to a smooth paste and grind tomatoes seperately.
                 3. Heat oil in a pan and add bay leaf, cinnamon n cloves.
                 4. Add Onion paste and fry until raw smell disappears. Now add tomato puree and fry till oil starts leaving.
                 5. Add green chilli, coriander powder, cumin powder and amchoor powder. Fry for 2 mins.
                 6. Now add cooked chickpeas along with the water. cook on low flame. Gently press few chickpeas and mix well.
                 7. Heat butter in a separate pan and add thinly sliced ginger pieces and fry for 30 sec and pour this mixture over chickpeas curry. Mix well.
                 8. Serve with Roti, Naan, Chapathi or Rice.

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